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British Pie Week 2016 Recipes

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British Pie Week 2016 Recipes

Since its inauguration all the way back in 2007, British Pie Week – held in the first full week of March – has grown from strength to strength and shows no signs of slowing. Why? Because us Brits love pies, of course!

The event was founded by pastry connoisseurs Just-Rol, who have recently discovered that 75% of people enjoy a delicious pie at least once a month - and who can blame them?

To help you celebrate, we thought we’d share a handful of pastry based delights for you to try out at home. Don’t worry if you’re not a demon in the kitchen, though, you can still take part in British Pie Week 2016 by supporting your local baker and trying out one their specialities.

To make things simpler, all of the savoury recipes use ready rolled shortcut pastry. However, if you’re feeling adventurous, you can create your own following this guide from the good old BBC.

Place cooked filling into an ovenproof dish and line the rim with a thin strip of pastry. Brush pastry rim with egg wash.

Sausage, Cauliflower and Kale Potpie

Preparation time: 45-60 minutes

Cooking time: 30 minutes

Ingredients:

500g (1lb 2oz) Italian sausages, chopped

2 onions, chopped

1 small head cauliflower, cut into florets

50g (1.7oz) plain flour

450g (1lb) chicken broth

1 bunch kale, roughly chopped

2tbsp white wine vinegar

1tbsp olive oil

1tbsp rosemary, chopped

225g/8oz ready-rolled shortcrust pastry

Pinch salt and freshly ground black pepper

Method

Place a pan over medium-high heat. Heat the oil and add the chopped sausage and cook for 5-6 minutes until brown. Set the sausages aside and add the onions, rosemary, salt, pepper and stir for 5 minutes until softened. Sprinkle in the flour and stir for 1 minute. Add the vinegar and kale to the mixture and cook for a further 2 minutes, tossing the kale regularly.

Flour the pastry and cut into 4 rectangles.

Preheat your oven to 200°C/400°F/gas 6.

Add the sausage and cauliflower to the kale mixture and spoon to a 13x9 inch baking dish. Cover the filling with the pastry, overlapping each rectangle as it’s placed on top. Tuck any overlapping pastry into the dish.

Cook for 30 minutes. Set aside to cool for 5 minutes and serve warm.

Sweet Potato and Goat’s Cheese Pie

Preparation time: 30 minutes

Cooking time: 1 hour

Ingredients:

350g (12.3oz) sweet potatoes, chunked

455g (1lb) leeks, trimmed and sliced

200g (7oz) goat’s cheese, cubed

75g (2.6oz) butter

150ml (5.2floz) vegetable stock

150ml (5.2floz) dry white wine

300ml (10.5floz) double cream

1tbsp black pepper

3tbsp fresh thyme, chopped

225g/8oz ready-rolled shortcrust pastry

Method

Set a pan over medium-high heat and melt the butter. Add to the potato, leeks and thyme and fry for 10 minutes.

Pour the wine and stock into the pan and bring to the boil until liquid begins to reduce. Pour in the cream and bring to the boil. Stir until sauce thickens.

Cut the pastry dough slighlty larger than your dish.

Preheat your oven to 190°C/375°F/gas 5.

Place the sweet potato mixture into the pie dish and scatter goat’s cheese evenly across the dish. Cover the pie with the pastry and trim off any excess to use as decoration.

Beat the egg and glaze the pastry.

Sprinkle on the remaining parmesan and pepper and cook for 30-35 minutes until golden brown.

Key Lime Pie

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients:

175g (6oz) ginger biscuits, crushed

400g (14oz) condensed milk

75g (2.6oz) caster sugar

75g (2.6oz) unsalted butter

3 eggs, separated

4 limes, zested and juiced

Method:

Place the ginger biscuits inside a strong plastic food bag and bash them with a rolling pin until crushed. Roll the bag with a rolling pin to crush any large pieces.

Put a pan over medium heat and melt the butter. Stir in the crushed biscuits and spoon the mixture into a 23cm tart tin, making sure the biscuits are well pressed down.

Put the egg yolks, milk, lime zest and lime juice into a mixer bowl and beat until a smooth mixture has formed.

Preheat your oven to 180°C/350°F/gas 4.

Pour the mixture over the biscuit base. Beat the egg whites and caster sugar until the ingredients form stiff peaks and spoon generously over the top of the filling.

Bake for 15 minutes until the meringue is golden brown. Remove from the oven to cool and transfer to the fridge to cool completely.

To help you celebrate British Pie Week 2016, we thought we’d share a handful of pastry based delights for you to try out at home. Don’t worry if you’re not a demon in the kitchen, though, you can still take part in British Pie Week 2016 by supporting your local baker and trying out one their specialities.